Date: Mon, 23 Aug 2010 05:22:05 GMT -------------- BEGIN bread-bakers.v110.n028 -------------- 001 - debunix Subject: Re: Pear bread Date: Sat, 14 Aug 2010 17:51:45 -0700 >From: Dan Haggarty >Subject: Re: Pear bread >Date: Sun, 08 Aug 2010 12:33:08 -0400 > >In one of Bernard Clayton's books there's a recipe for what he calls >Piquenchagne, a French bread using pear puree and *black pepper* >(yes, this is not a typo!) that's very nice. I think I used this as the inspiration for an applesauce bread with black pepper. Very nice stuff. Apple-Pepper-Cheddar Rolls Not that odd a combination, really: think about all those people who eat cheddar on their apple pies! I like these for breakfast. Makes 4 large rolls or 8 small rolls 1/4 cup warm water 1 teaspoon yeast 1/2 cup milk 1/2 cup applesauce 2 ounces sharp cheddar, coarsely grated 275 grams flour either 2 cups unbleached all-purpose or bread flour or whole wheat flour OR 275 grams hard white wheat milled with 1/2 teaspoon black peppercorns 1 teaspoon freshly ground black pepper (if not milled into the flour) 1/2 teaspoon salt Dissolve the yeast in the warm water. When bubbly, stir in the milk, applesauce and cheddar. Stir together the dry ingredients. Mix wet & dry together per your favorite kneading technique. This recipe works by hand, by mixer, or by food processor. I like to use the food processor: with the metal blade NOT the dough blade, mix all until the dough comes together in a ball. Stop and let the flour hydrate for 10-15 minutes. The dough should be soft & bouncy; you may need to add a little extra flour or water to finish the dough. Process again. Keep processing for about 45 seconds after the dough forms a smooth ball and cleans the side of the processor. Remove from processor bowl, turn out onto a lightly floured surface, and shape into a smooth ball. Let rise, covered, in your favorite spot. The temperature is not critical--warm place, room temp, or refrigerate overnight before putting back warm, all are fine options. Punch down and shape directly, or let rise a second time--whatever suits your schedule. Divide into 4-8 pieces (for smaller or large rolls) and shape into simple rounds, or roll into long strands and braid, or tie into a decorative knot--whatever you like. Let rise, covered, on baking sheets until well proofed. Preheat the oven to 400 F. Bake approximately 20 minutes for small rolls, or 30 minutes for large rolls. --------------- MESSAGE bread-bakers.v110.n028.2 --------------- From: "Reggie Dwork" Subject: Baked Music-Paper Bread with Rosemary Date: Sun, 22 Aug 2010 13:31:24 -0700 From Saveur issue #68. * Exported from MasterCook * Baked Music-Paper Bread with Rosemary (Pani Guttiau) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sheets of pani carasau (music-paper bread) Fruity olive oil Fresh rosemary coarse salt Sardinian Flat Bread Carta da Musica or Music Paper Bread recipe following. 1. Preheat oven to 425F. Break bread into rough quarters. Moisten 1 quarter at a time in a pan of warm water until its edges soften, about 5 seconds. Transfer to a sheet pan in a single layer and set aside until pliable, about 1 minute. 2. Brush bread with some olive oil, then sprinkle with a generous pinch of rosemary and salt. Fold bread onto itself in thirds, then drizzle with more oil and sprinkle with more rosemary and salt. Bake until edges are crisp and centers are still a bit chewy, 12 - 15 minutes. Description: "While visiting Sardinia we were served this very simple and flavorful snack." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . * Exported from MasterCook * Sardinian Flat Bread Carta da Musica or Music Paper Bread Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups All-purpose flour 1/2 cup Semolina flour 1/2 teaspoon salt -- plus 1/8 teaspoon salt 1/3 cup olive oil -- plus 2 tablespoons oil 3/4 cup water Preheat oven to 450F. Mix all purpose flour, semolina flour, salt in a bowl of standing mixer or food processor. Whisk together water and olive oil and add to the flours until everything combines to form dough. Knead once again to from smooth dough. Let it rest for 15 minutes. Cover the dough with damp cloth so that it won't dry. Make 15 equal size balls from the dough. Roll out on a lightly floured surface into paper thin rounds, I was intending to make thin rounds or 5-6", however most of them did not come out rounds. Make sure to spread the dough as thin as possible. Bake it on lightly oiled baking sheets for 4 minutes on one side unti it starts to form bubbles on that side. Flip and bake another 2 minutes, until you see brown spots on both sides. I was able to make use of my two oven racks. Keep a watch on them, as they tend to brown quickly. Remove from the baking sheet and let it cool completely. Repeat the process until you finish all the dough. Serve warm. Preparation time: 45 minutes Yield: 15 Verdict: Crispy, tasty Source: "First published in Saveur in Issue #68" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 139 Calories; 7g Fat (44.5% calories from fat); 2g Protein; 17g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 90mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Fat. Serving Ideas : Served with channa curry --------------- MESSAGE bread-bakers.v110.n028.3 --------------- From: "Reggie Dwork" Subject: Panettone Quick Bread Date: Sun, 22 Aug 2010 13:30:26 -0700 * Exported from MasterCook * Panettone Quick Bread Recipe By :Crescent Dragonwagon Serving Size : 16 Preparation Time :0:00 Categories : Breads Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bread: Cooking spray 1 egg 2 egg yolks 1 cup granulated sugar 1/2 cup butter -- (1 stick), melted and cooled to room temperature 1 teaspoon anise extract 2 cups sifted all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup lowfat 2% milk 12 cups pine nuts -- lightly toasted 1/2 cup golden raisins 2 teaspoons finely grated lemon rind 1 teaspoon anise seed Glaze: 2 tablespoons lemon juice -- to 3 T, water or anisette (liqueur) 2 cups powdered sugar -- sifted 1 teaspoon anise extract 1. Preheat oven to 350F. Coat two 9 x 5" loaf pans with cooking spray. 2. To prepare bread, combine egg, yolks and granulated sugar in a large mixing bowl. Beat with a mixer at medium speed until thick and pale yellow. Beat in melted butter and anise extract. 3. Sift together flour, baking powder and salt. Using a wooden spoon, stir half the flour mixture into butter mixture. Stir in half the milk, then the remaining flour, then the remaining milk. Stir in raisins, lemon rind and anise seeds. Use as a few strokes as possible to blend ingredients. 4. Divide batter evenly between pans. Bake 25 to 30 minutes, until golden brown and fragrant. Cool in pans on a wire rack about 10 minutes. Remove from pans and place on rack to cool completely. 5. To prepare glaze, gradually stir lemon juice into powdered sugar, mixing until smooth. Add anise extract. When panettones are cool, pour or spoon glaze over tops, allowing it to drip down the sides. Makes 2 loaves (8 servings each). Source: ""Holiday Breads," December 2009" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 828 Calories; 59g Fat (60.9% calories from fat); 28g Protein; 58g Carbohydrate; 5g Dietary Fiber; 56mg Cholesterol; 204mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 9 1/2 Fat; 2 Other Carbohydrates. NOTES : Per serving: 280 calories, 10g fat, 55mg chol., 4g prot., 46g carbs., 1g fiber, 200mg sodium. --------------- END bread-bakers.v110.n028 --------------- Copyright (c) 1996-2010 Regina Dwork and Jeffrey Dwork All Rights Reserved